Rapo’s segment on “Good Food” covered the whole range of alterna-burgers, from chicken and turkey to fish, lamb, and even veggie, with vital tips such as “Fat is flavor–if you don’t have fat, you don’t have flavor,” and whether it’s worth grinding your own meat at home (“as long as you know what you’re doing,” he says).

Overall, two things to remember: 1. Think of non-beef burgers not as burgers but as recipes, by mixing in flavors (seasoned mayo, spices, herbs, aromatics) and eschewing ketchup for condiments like yogurt raita. 2. “Don’t ever press down on a burger, no matter what kind of burger it is.” Words to live by.

Of course, there’s much more in the interview, which you can listen to right here: